U.S. patent number 4,649,810 [Application Number 06/768,978] was granted by the patent office on 1987-03-17 for automatic cooking apparatus.
Invention is credited to Don M. Wong.
United States Patent |
4,649,810 |
Wong |
March 17, 1987 |
Automatic cooking apparatus
Abstract
A microcomputer-controlled, integrated cooking apparatus for
automatically preparing culinary dishes. The constituent
ingredients of a particular dish are loaded into a
compartmentalized carousel, which is mounted on the cooking
apparatus. The apparatus includes a memory for storing one or more
recipe programs. The recipe program specifies schedules for
dispensing the ingredients from the carousel into a cooking vessel,
for heating the vessel (either covered or uncovered), and for
stirring the contents of the vessel. These operations are performed
automatically under control of the microcomputer.
Inventors: |
Wong; Don M. (San Mateo,
CA) |
Family
ID: |
25084035 |
Appl.
No.: |
06/768,978 |
Filed: |
August 22, 1985 |
Current U.S.
Class: |
99/326; 99/348;
222/501; 99/331; 99/334; 99/352; 425/523; 700/90 |
Current CPC
Class: |
A47J
36/32 (20130101); A47J 27/14 (20130101); A47J
43/044 (20130101); A47J 27/004 (20130101); A47J
2043/04481 (20130101) |
Current International
Class: |
A47J
43/044 (20060101); A47J 43/04 (20060101); A47J
27/56 (20060101); A47J 27/14 (20060101); A47J
27/62 (20060101); A47J 027/00 () |
Field of
Search: |
;99/326,325,348,331,334,352,407,409 ;364/400 ;222/501 ;426/523 |
References Cited
[Referenced By]
U.S. Patent Documents
Foreign Patent Documents
Primary Examiner: Wilhite; Billy J.
Attorney, Agent or Firm: Townsend and Townsend
Claims
What is claimed is:
1. Apparatus for automatically cooking a culinary preparation of
prescribed ingredients according to a predetermined recipe
comprising:
a cooking vessel;
dispensing means structured and arranged to hold and to dispense
said ingredients into said vessel;
heating means for heating said vessel;
stirring means for stirring the contents of said vessel;
control means communicating with said dispensing means for
controlling the dispensing of said ingredients therefrom according
to a dispensing schedule predetermined by said recipe, said control
means further communicating with said heating means for controlling
the heating of said vessel according to a heating schedule
predetermined by said recipe, and said control means further
communicating with said stirring means for controlling the stirring
of said contents according to a stirring schedule predetermined by
said recipe;
means, responsive to said control means, for automatically closing
said cooking vessel; and
memory means for storing control instruction according to said
recipe.
2. In an apparatus for automatically cooking a culinary preparation
of prescribed ingredients according to a predetermined recipe,
including a cooking vessel, heating means for heating the vessel,
dispensing means for holding and dispensing said ingredients into
said vessel, and control means communicating with said dispensing
means and with said heating means for controlling the dispensing of
said ingredients and the heating of said vessel according to
dispensing and heating schedules predetermined by said recipe, the
improvement wherein
said dispensing means comprises:
a chamber-defining assembly mounted for rotation and formed with a
plurality of chambers of first and second types, said first type
for holding non-liquid ingredients and said second type for holding
liquid ingredients; and
means, actuated by rotation of said chamber-defining assembly, for
mechanically causing the contents of said chambers to be dispensed,
in sequence, into said vessel; and
said apparatus further comprises means for rotating said
chamber-defining assembly upon command from said control means.
3. The apparatus of claim 2 wherein said chamber-defining assembly
includes demountable first and second means for defining a
selectable number of said first and second types of chambers,
respectively.
4. The apparatus of claim 3 wherein
said dispensing means defines a dispensing aperture over said
vessel and each said chamber has an opening at the bottom thereof;
and
said means for rotating said chamber-defining assembly is operable
upon command from said control means to bring the openings of said
chambers sequentially into registration with said aperture at times
specified by said dispensing schedule.
5. The apparatus of claim 4 wherein
said second type of chamber includes a stopper and means for
biasing said stopper in a position closing the opening at the
bottom of said chamber; and
said dispensing means further comprises cam means responsive to
rotational movement of said chamber-defining assembly for urging
said stopper out of said opening when the respective chamber
opening is in registration with said dispensing aperture.
6. In an apparatus for automatically cooking a culinary preparation
of prescribed ingredients according to a predetermined recipe,
including a cooking vessel, heating means for heating the vessel,
dispensing means for holding and dispensing said ingredients into
said vessel, agitation means for agitating the contents of said
vessel, and control means communicating with said dispensing means,
heating means, and agitation means for controlling the dispensing
and agitation of said ingredients and the heating of said vessel
according to dispensing, agitation, and heating schedules
predetermined by said recipe, the improvement wherein
said cooking vessel is disposed in fixed relation with respect to
said heating means; and
said agitation means comprises a stirring member extending into
said vessel and mounted for rotation about a vertical axis for
stirring the contents of said vessel in a generally circular
pattern; and
said apparatus further comprises means for rotating said stirring
member upon command from said control means.
7. The apparatus of claim 6 wherein said means for rotating said
stirring member is operable for bidirectional rotation of said
stirring member.
8. The apparatus of claim 7, further comprising:
a lid for covering said cooking vessel, said lid being formed with
a lid aperture through which said dispensing means dispenses
ingredients into said vessel; and
a closure member sized to cover said lid aperture, said closure
member being mounted for rotation about said vertical axis, and
being rotated by said means for rotating said stirring member into
position closing said lid aperture upon command from said control
means.
9. The apparatus of claim 6 wherein said dispensing means
comprises:
a chamber-defining assembly mounted for rotation and formed with a
plurality of chambers therein of first and second types, said first
type for holding non-liquid ingredients and said second type for
holding liquid ingredients; and
means, actuated by rotation of said chamber-defining assembly for
mechanically causing the contents of said chambers to be dispensed,
in sequence, into said vessel; and
said apparatus further comprises means for rotating said
chamber-defining assembly upon command from said control means.
10. The apparatus of claim 9 wherein said chamber-defining assembly
includes demountable first and second means for defining a
selectable number of said first and second types of chambers,
respectively.
11. Apparatus suitable for use in a domestic kitchen for
automatically cooking a culinary preparation of prescribed
ingredients according to a predetermined recipe comprising:
a cooking vessel having substantially vertical walls;
heating means for heating said vessel;
dispensing means for holding and dispensing said ingredients into
said vessel, said dispensing means comprising:
a chamber-defining assembly mounted for rotation and formed with a
plurality of chambers therein of first and second types, said first
type for holding non-liquid ingredients and said second type for
holding liquid ingredients; and
means, actuated by rotation of said chamber-defining assembly, for
mechanically causing the contents of said chambers to be dispensed,
in sequence, into said vessel;
a housing having a lower portion for housing said heating means,
whereby said vessel is maintained in heat transfer relation to said
heating means, and an upper portion for supporting said
chamber-defining assembly over said vessel;
a stirring member extending into said vessel and mounted for
rotation about a vertical axis for stirring the contents of said
vessel in a generally circular pattern;
a lid for covering said vessel, said lid being formed with a lid
aperture through which said dispensing means dispenses ingredients
into said vessel, and a closure member mounted for rotation about
said vertical axis and sized to cover said lid aperture;
control means for controlling the heating of said vessel, the
dispensing and stirring of said ingredients, and the covering and
uncovering of said lid aperture according to heating, dispensing,
stirring, and covering schedules predetermined by said recipe;
means for rotating said chamber-defining assembly upon command from
said control means;
means for simultaneously rotating said stirring member and said
closure member upon command from said control means according to
said stirring and dispensing schedules; and
memory means for storing control instructions according to said
recipe;
wherein said control means and said means for rotating are housed
within said housing so as to form a compact, self-contained,
integrated cooking apparatus.
12. The apparatus of claim 11 wherein said control means comprises
a microprocessor and said apparatus further comprises manual key
entry means communicating with said microprocessor for manually
activating and deactivating said dispensing, heating, and stirring
means and for manually setting a heating level and a heating time
for said heating means, said microprocessor and said key entry
means being housed within said housing.
13. The apparatus of claim 12 wherein said memory means comprises a
memory cartridge removable from said housing.
Description
BACKGROUND OF THE INVENTION
The present invention relates to cooking apparatus for the
household kitchen.
Many labor-saving and time-saving devices have been devised to
assist the home cook. Some such devices are used for preparing the
ingredients prior to cooking. These include devices for chopping,
grinding and mixing of ingredients and range from the familiar
variable-speed electric mixer and blender to the more elaborate
food processor with interchangeable blades for preparing such items
as chopped onions, sliced potatoes and julienne carrots in a matter
of seconds. Other such devices are specially adapted to assist in
cooking the prepared ingredients. These include devices dedicated
to particular types of food, such as toaster ovens and electric
corn poppers, and devices for controlling cooking temperature, such
as electric frying pans and woks and electrically heated, insulated
crocks for long, slow simmering.
Advances in solid-state electronics and microprocessors have also
benefited the experienced home cook and the non-cook alike. For
example, kitchen stoves are available with solid state monitoring
apparatus for keeping the cook apprised of the temperature in the
stove's oven during cooking. Programmable microwave ovens may be
used first to defrost and then to cook frozen cuts of meat or
frozen pre-prepared dinners.
Although devices of the above sort are of great assistance, the
home cook must still interpret and execute a written recipe. The
following recipe for a chicken dish known as coq an vin illustrates
the cooking steps to be followed without the use of the present
invention.
First, roughly three tablespoons of butter are melted in an
appropriate pan situated on the top of a stove or in an electric
frying pan. To the pan are added one-quarter pound minced salt
pork, three-quarters cup chopped onions, one sliced carrot, one
peeled clove of garlic, and, if desired, three minced shallots.
These ingredients are lightly stirred until browned. The
temperature for browning is left to the cook's judgment. The
vegetables are then removed, and a disjointed chicken or boned and
cut-up chicken breasts are browned in the fat, the temperature and
cooking time again being left to the cook's judgment. After the
chicken is browned, the temperature is reduced and the following
ingredients are added while the contents of the pan are stirred
intermittently: two tablespoons flour, two tablespoons minced
parsley, and appropriate amounts of chopped fresh chervil, thyme,
salt, pepper, the perfunctory bay leaf, and the previously browned
vegetables. Finally, one and one-half cups of dry red wine are
added. The mixture is simmered, covered, over low heat for roughly
one hour. One-half pound of sliced mushrooms is added for the last
five minutes of cooking.
For those unpolished in the cooking arts, yet no less appreciative
of coq au vin, the above recipe is more difficult to follow than
would appear from the printed word. Notwithstanding all the
features of known cooking apparatus, inexperienced cooks tend to
burn the vegetables and overbrown the chicken. The inexperienced
cook, completing the initial steps and leaving the mixture to
simmer for one hour, will generally be in need of rest and want to
undertake activity unrelated to cooking while waiting to add the
mushrooms. The tendency is to rest longer than one hour with
sometimes disastrous results if the cooking liquid should boil
off.
Even for the experienced cook, to whom the above recipe presents no
special difficulty, the preparation calls for constant attention,
at least during the initial period, and that is time better put to
other uses.
SUMMARY OF THE INVENTION
The present invention provides a computer-controlled integrated
cooking apparatus for automatically cooking a culinary preparation
according to a predetermined recipe. The cooking apparatus can be
programmed to perform all of the necessary steps for heating,
stirring, and adding ingredients as called for by the recipe.
Apparatus according to invention includes a cooking vessel, and a
dispensing structure, generally compartmentalized so as to hold the
various ingredients called for by the recipe. The dispensing
structure is caused to dispense the various ingredients at the
proper times into the cooking vessel upon command from the
pre-programmed apparatus. The temperature of an associated heating
unit is set and adjusted upon command by the program according to
the recipe. The ingredients of the cooking vessel are automatically
cooked for prescribed times at prescribed temperatures and stirred
where called for by the recipe at rates which are appropriate for
the nature of the particular ingredients. When the dish has
thoroughly cooked, the heating unit is automatically turned
off.
In one embodiment the apparatus includes a support member which has
a lower portion for housing the heating unit and an upper portion
which supports a dispensing structure in the form of a removable
and interchangeable carousel. The upper support portion defines a
dispensing aperture through which the ingredients are introduced
into the cooking vessel. The various ingredients specified by the
recipe, both liquid and solid, are held in a plurality of chambers,
defined within the carousel. The chambers are arranged to dispense
their contents into the vessel upon command through the dispensing
aperture. The apparatus further includes a means for stirring,
mixing, or generally agitating the contents of the vessel. For ease
of exposition, the term "stirring" is used herein in a broad sense
to encompass not only a stirring motion but also other forms of
mixing or agitating motions, and no limitation to a particular
stirring motion or speed is intended.
Apparatus according to the invention may also be provided with
means for automatically covering and uncovering the cooking vessel.
In one embodiment the cooking vessel is provided with a
tight-fitting lid having an open chute positioned in registration
with the dispensing aperture. For uncovered cooking the chute is
left open; for covered cooking it is blocked off by a closure
member automatically driven by the same mechanism as the stirring
means. Although in this embodiment the stirring means and
chute-closure member cannot be controlled independently of one
another, the embodiment is advantageous in that it eliminates the
need for a separate motor or gearing and clutch mechanism for the
chute-closure member.
The operation of the apparatus is controlled by a microcomputer
system, which stores the predetermined recipe and which includes
instructions for selectively causing the various chambers to
dispense their contents into the vessel, for monitoring and
regulating the heating level, and for activating and deactivating
the stirring means so that the ingredients are dispensed into the
vessel and are heated and stirred for the precise amounts of time
and at the precise levels called for by the recipe.
In alternative embodiments of the invention, the apparatus can be
arranged to store a number of recipes and can include display means
for alphanumeric displays listing ingredients or giving special
instructions for the particular recipe selected from storage. To
assist the operator in devising new recipes or adapting favorite
recipes to the present apparatus, the apparatus may also have a
manual mode in which it is operated by key commands from the user.
The apparatus may also be adapted to receive removable recipe
cartridges containing a read-only memory with control instructions
and comments or "prompts" to be displayed to the operator for
preparation of the included recipes.
It is an object of the present invention to provide consistently
high-quality, reproducible food preparation. The controlled cooking
apparatus disclosed herein achieves that object through precision
control over cooking times and temperatures and dispensing and
stirring of ingredients--in short, through control of the cooking
process itself.
Other aspects, advantages and novel features of the invention are
described herein below or will be readily apparent to those skilled
in the art from the following specifications and drawings of an
illustrative embodiment.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is perspective view of apparatus according to the
invention.
FIG. 2 is a side cross-sectional view of apparatus according to the
invention.
FIG. 3 is a rear elevational view, partially cut away, of the
apparatus of FIG. 2.
FIG. 4 is a plan view of one embodiment of a dispensing
carousel.
FIGS. 5A-D comprise a cartoon sequence illustrating the dispensing
of liquid ingredients.
FIG. 6 is a block diagram illustrating the system electronics.
FIGS. 7 and 8A-H are flowcharts illustrating program control logic
according to the invention.
DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS
FIG. 1 illustrates a cooking vessel 10 resting on a heating unit 11
and a compartmentalized dispensing structure 12 in the form of a
carousel for holding the culinary ingredients called for by a
prescribed recipe and for dispensing those ingredients in proper
sequence into the cooking vessel 10. Extending into the cooking
vessel is a stirring member 13 for stirring the contents. The lower
portion 14 of the apparatus housing contains the heating unit 11,
and the upper portion 15 which provides support for the dispensing
carousel 12. The upper portion 15 also houses portions of the drive
mechanisms for the carousel and the stirring member and defines an
aperture 16 (see FIG. 2) through which the ingredients held by the
carousel 12 are dispensed into the cooking vessel. The central or
"tower" portion 17 houses one or more drive motors for the carousel
12 and the stirring member 13 as well as the system electronics,
including a memory for storing recipes and control instructions.
Mounted on the central portion 17 is a control/display panel
including a key pad 18 for entering control or recipe instructions
and an alphanumeric display panel 19.
The mechanical details of the specific embodiment of FIG. 1 will
now be described with further reference to FIGS. 2-4. FIG. 4
illustrates a carousel dispensing unit in which the size and number
of the chambers can be varied. The carousel dispensing unit is
comprised of an outer cylindrical wall 21 and means, interior to
wall 21, defining a plurality of chambers for holding various food
ingredients required by the prescribed recipe. In the specific
embodiment illustrated in FIG. 4, the carousel includes three fixed
interior partitions 22, which also support a centrally disposed hub
member 23. The interior portion of the hub member 23 is formed to
receive a star cam for driving the carousel and causing it to
rotate. The outer face of the hub member 23 and the inner face of
the cylindrical wall 21 are formed with pairs of opposed, radially
aligned grooves 24 and 24' for receiving either removable
partitions 26 or preformed liquid-dispensing units 27. The fixed
partitions 22 and removable partitions 26 (and the walls of
liquid-dispensing units 27) define a plurality of chambers for
holding the solid ingredients called for by the recipe. The number
and size of these chambers can be varied by selectively positioning
the removable partitions 26. In lieu of a removable partition 26,
the outer face of a wall of a receptacle 27 can also serve to
define a chamber for solid ingredients.
As described thus far, the carousel assembly is open at its bottom.
A separate member 31 provides a solid bottom for the carousel. The
bottom member 31 extends radially outward beyond the carousel wall
21 and radially inward beyond the outer face of the central hub
member 23. The bottom member 31 includes an aperture bounded on its
edges by a continuous lip 33, which extends into the dispensing
aperture 16 and engages the walls defining the aperture 16 so as to
hold the member 31 in fixed position. The aperture defined by the
lip 33 generally follows the shape of a sector and preferably
subtends an angle of 60.degree. to provide a sufficiently large
opening that bigger food ingredients (such as chunks of stew beef)
as might be held in a larger chamber will not become jammed in the
opening. The outline of the opening defined by lip 33 is shown in
phantom in FIG. 4.
The carousel unit may be enclosed on the top by lid 36 including a
handle 37 and snap-on lid retaining assembly 38.
Liquid ingredients are retained in the carousel unit 12 by
liquid-dispensing units 27, which may be locked into position as a
unit between a pair of opposing grooves 24 and 24'. As best seen in
the side cross-sectional view of FIG. 2, a liquid-dispensing unit
includes a bottom wall 41 defining an aperture 42 in its outer
reaches and sloping slightly downward towards the aperture to
facilitate drainage of the liquid into the cooking vessel. The
aperture 42 is closed by a resilient stopper 43. The stopper is
biased toward its closed position by a compression spring 44 acting
through shaft 46. The opening and closing of the stopper 43 is
further described below.
The upper arm 15 of the housing provides a support for the carousel
unit 12. In the specific embodiment illustrated herein, the upper
arm 15 is mounted in cantilever fashion on the tower portion 17 of
the apparatus housing. The upper housing portion 15 is mounted to
pivot about pin 47. Pin 48 provides a stop to support this housing
portion in its cantilevered configuration. The upper support arm 15
includes a side wall 49 which defines the dispensing aperture 16.
Aperture 16 is appropriately dimensioned to snugly receive the lip
33 of the bottom member 31 so as to hold the member 31 stationary
with respect to the support 15 while the carousel 12 is caused to
rotate.
To "uncork" the fluid receptacles 27 at the appropriate time, a
camming mechanism is mounted on side wall 49 which extends into
aperture 16. The camming mechanism includes an opener cam 50 having
a plurality of lobes for contacting the stoppers 43 and a detent
cam 51 mounted for rotation with the opener cam 50 and having
detents in correspondence with the lobes of the opener cam 50. The
detent cam 51 is held in its specified positions by a spring
mechanism (not shown). Camming mechanisms of this sort are well
known to those skilled in the mechanical arts and thus are not
disclosed in further detail herein. Detent cam 51 serves to
maintain opener cam 50 in a neutral position, in which a lobe is
extending vertically upwards, when no forces are exerted on the
opener cam.
FIGS. 5A-D provide a cartoon sequence illustrating the manner in
which liquid ingredients are dispensed into the cooking vessel. In
the sequence the fluid receptacle 27 is moving from left to right
and opener cam 50 rotates in a clockwise direction about a fixed
position. Detent cam 51 (not visible in FIGS. 5A-D) maintains
opener cam 50 in a position with a lobe extending vertically
upwards when not in the vicinity of a fluid receptacle 27. In FIG.
5A the projection 52 at the leading edge of the drain hole engages
the vertically extending lobe 53. In FIG. 5B the opener cam 50
continues to rotate until the next adjacent lobe 54 contacts the
bottom of stopper 43, forcing it upward into the interior of the
receptacle. When the lobe 54 is vertical, the carousel drive is
stopped for a sufficient time or rotates sufficiently slowly to
allow the contents of the receptacle to drain into the cooking
vessel 10. After a suitable dwell time (if the carousel is
stopped), the carousel drive is reactivated if called for by the
recipe. In FIG. 5C the projection 55 at the trailing edge of the
drain hole engages the lifting lobe 54. In FIG. 5D the lobe 54 is
rotated away from stopper 43, which is urged back into its closure
position by closure spring 44. The next trailing lobe is meanwhile
rotated into vertical position and maintained in that position by
detent cam 51 in readiness for the next liquid-dispensing unit 27,
if there is one, mounted in the dispensing carousel.
In the illustrated embodiment the chambers holding the liquid and
food ingredients are rotated into dispensing position over the
dispensing aperture 16. To produce this rotation, the apparatus
includes a carousel drive spline 56, which is driven by a carousel
drive motor 57 through pulleys 58 and 59 and a carousel drive belt
61. A bearing block 62 mounted in the upper housing portion 15
supports drive spline 56 and pulley 59.
The rotation of the dispensing carousel 12 is controlled by a
microswitch 63 (see FIG. 4) mounted on the upper support arm 15 and
projecting upward through an opening in the bottom member 31 of the
carousel so as to be tripped by a partition as the carousel
rotates. The position of the microswitch with respect to the
aperture through the bottom member 31 defined by the lip 33 is
illustrated in FIG. 4. The microswitch is preferably the low-lying
type having a domed cap, which can be depressed by a corner of a
passing partition, but which will not be depressed by food
ingredients being pushed over the microswitch by an advancing
partition. As will be explained more fully below, when the recipe
calls for the ingredients of the "next up" chamber to be dispensed,
the carousel drive motor will be actuated on command by the control
electronics, causing the carousel to rotate in the direction
indicated by the arrow 64 in FIG. 4. The trailing wall of the
chamber (the wall 65 in FIG. 4) pushes the contents of the chamber
over the opening in the bottom member. The rotation will continue
until the trailing wall 65 trips the microswitch 63, which provides
a signal indicating that the carousel drive motor is to be
deactivated. The microswitch is positioned and the control
mechanisms are timed so that the trailing wall 65 comes to rest at
the edge of the bottom opening.
Those skilled in the art will now recognize alternative mechanisms
for signaling the stopping of the carousel rotation. For example, a
carousel can be used having fixed partitions angularly spaced at
30.degree. intervals and the rotation can be advanced in
predetermined 30.degree. steps. In this alternative, a camming
mechanism may be mounted in operative association with the carousel
pulley 59 to indicate a "home" position of the carousel. The
carousel, in turn, can be keyed to the drive spline 56 so as to be
mounted on the drive spline with a well defined home position with
respect to the bottom opening. In this alternative the carousel
drive motor 57 may be provided by a stepper motor for rotating the
carousel through a fixed angle corresponding to a fixed number of
steps before automatically coming to a stop.
The contents of the cooking vessel will have to be stirred, mixed,
or otherwise agitated from time to time as dictated by the
particular recipe. FIG. 2 illustrates a stirring blade 66 mounted
on shaft 67, which is inserted into spline 68 mounted in lid 69 of
the cooking vessel. The shaft/spline assembly is supported by
bearing block 71 mounted in upper support arm 15 and is driven by
drive motor 72 through pulleys 73 and 74 and drive belt 75.
For control purposes, described more fully below, the apparatus
includes a homing mechanism for determining a "home" position of
the stirrer drive assembly. For example, a homing cam and
microswitch assembly can be mounted in operative association with
the stirrer drive pulley 74 as indicated symbolically at 76 in FIG.
2 to indicate a home position of the spline 68.
The cooking vessel lid 69 is formed with a generally cylindrical
wall 77 defining a chute 78 opening into the vessel. The chute is
positioned in registration with the dispensing aperture 16. The
chute 78 serves both to guide dispensed food ingredients into the
cooking vessel and to partially uncover the cooking vessel for
those recipes which call for uncovered cooking. Lid 69 is also
provided with a chute-closure member 79 having sufficient size to
completely close off the chute. The closure member 79 is connected
to the chute/blade spline 68 and can be rotated into and out of its
position closing off the chute as dictated by the recipe. For
simplicity of the mechanical apparatus, both the chute-closure
member 79 and the stirring blade 66 are driven by the same drive
motor 72. Thus while the ingredients of the cooking vessel are
being stirred, the chute will be alternately opened and closed.
This mode of operation should not have any significant effect on
the dish under preparation because the total amount of time spent
stirring the ingredients is normally an insignificant fraction of
the cooking time. Moreover, this mode of operation differs little
from manual cooking, in which the cover must normally be removed to
stir the contents of the vessel. When the ingredients are not being
stirred, chute-closure member 79 is left in a fully open or fully
closed position, as called for by the recipe.
As indicated above, the upper supporting arm 15 of the housing is
cantilevered over the cooking vessel 10 and mounted so as to pivot
about the hinge pin 47. To remove the cooking vessel once cooking
is completed or to remove the agitating member on the end of shaft
67 for cleaning or replacement with a different member, the
dispensing carousel 12 is removed from the support arm 15, which is
then merely rotated about the hinge pin 47 to disengage the cooking
vessel lid and withdraw the stirring assembly from the pot. Drive
motors 57 and 72 are coupled to their respective pulleys 58 and 73
through axial couplers 80 and 81, which serve to decouple the
pulleys from the drive motors when the upper support arm 15 is in
its raised position.
As illustrated in FIG. 2, the cooking vessel 10 is heated by an
electrical heating unit 85, in which the heat is generated by
electrical heating elements 86. The construction of electrical
heating units is well known and will not be described in detail
herein. The heating unit in FIG. 2 includes a thermal sensing
element 87, which is maintained in contact with the bottom of the
cooking vessel 10 by a thermal contact spring 88.
The heating unit 85 in FIG. 2 is included within the lower arm 14
of the housing. Alternatively, the heating unit can be provided by
a stand-alone electrical heating unit or a gas unit with
gas-control valves. In an alternative embodiment, for example, the
apparatus can be fabricated with a detachable heating unit
including a temperature sensor for maintaining controlled
temperature settings. The detachable unit can then be used as a
conventional electric heating unit independently of the automatic
cooking control apparatus of the present invention.
In this embodiment the lower portion 14 of the housing includes
prongs 89 (shown in phantom in FIG. 2) for establishing electrical
connection with the heating unit and for connecting the heating
unit's temperature sensor with the control apparatus. The heating
unit is provided with a mating receptacle for receiving the prongs
89. When it is desired to use the automatic features of the present
invention, the detachable unit is merely plugged into position as
illustrated in FIG. 2. For stand-alone use the heating unit is
provided with a separate electrical power cord with temperature
setting controls for connection to a conventional electrical
outlet, in the manner of a standard electric frying pan.
The various automatic operations of the apparatus are controlled by
a microcomputer system as illustrated schematically in FIG. 6.
Microcomputer system 91 includes microprocessor 92, and associated
memories 93 and 94 for storing the microprocessor control programs
and recipe programs. The system control programs reside in memory
93 which may comprise a read-only memory, and the user programs
reside in memory 94, which may comprise either a random-access
memory or, in the case of an insertable recipe cartridge, a
read-only memory. The general principles of construction of
microcomputer systems are well known and, apart from their specific
application to provide the control called for by the present
invention, are not described in detail herein.
Heating elements 86 are illustrated schematically in FIG. 5, where
they are designated 86'. Similarly in this figure, drive motors 57
and 72 are designated 57' and 72', thermal sensing element 87 is
designated 87', and the microswitch assemblies 63 and 76 are
designated 63' and 76'.
Microprocessor 92 communicates with heating elements 86' and motors
57' and 72' through heater power control unit 96 and motor control
units 97 and 98, respectively. Although not known to be used for
the purposes and in the particular combination of the present
invention, microprocessors are commonly used to control motors,
heating elements and the like in other areas of endeavor and the
structure and operation of appropriate heater power control units
and motor control units are well known to those skilled in the art,
so that these units need not be described in further detail
here.
The signals from the microswitch assemblies 63' and 76' for
controlling the dispenser motor and stirrer motor are prepared by
the signal conditioner 99 (shown for convenience as a dual signal
conditioner) before being applied to microprocessor 92. Temperature
sensor 87' communicates with the microprocessor 92 through a signal
conditioner 101 and analog-to-digital converter 102. A key pad 18
is provided to enter recipe instructions and to allow for manual
control of the apparatus as described in more detail below. The key
pad 18 communicates with the microprocessor 92 through a
conventional keyboard decoder 103. The display 19 is provided, for
example, by a conventional seven-segment display for numeric
displays or by other conventional means for alphanumeric displays.
The display 19 is coupled to microprocessor 92 by an appropriate
conventional display driver 104.
Having described the mechanical aspects and general operation of
apparatus according to the invention, a more detailed description
is now given of illustrative control logic for the microcomputer
system 91.
FIGS. 7 and 8A-H provide illustrative control logic flow charts.
FIG. 7 shows the main program logic, which controls system
initialization, controls selection of the system operating mode,
calls appropriate subroutines for controlling specific operations
of the apparatus, and, when the heating element is energized,
regulates the temperature.
The logic provides for three modes of operation: manual, program,
and auto. In the manual mode the various functions of the system
are controlled from the keyboard. For example, the carousel is
commanded to rotate, the stirrer and heating units are turned on
and off, the chute is opened and closed, and the cooking time and
temperature are set from the key pad. In this mode the user
manually steps through the cooking sequence.
In the program mode a sequence of operational steps is entered into
memory, but the system is not mechanically activated. The program
steps are entered through key pad 18 as in the manual mode and are
stored in designated segments of the recipe memory for future use
in the auto mode.
In the auto mode the stored program is called up and executed
automatically under the control of a software sequencing
routine.
FIG. 7 shows the main control program. When the apparatus is
powered up (block 121), the system is automatically initialized
(block 122) and then awaits a command from the key pad. The user
then enters an appropriate command selecting the mode of operation.
At blocks 123a, b, and c the key command is sequentially
interrogated to determine whether the manual, program, or auto mode
has been selected, and a mode flag is then set. In the program and
auto modes a recipe name is entered from the keyboard (blocks 124a
and b). In the program mode the recipe name provides a label by
which a recipe can be called up, and in the auto mode the recipe
name entered designates the recipe to be called from memory.
In a simpler embodiment of the invention the microprocessor
responds only to key position entries from the key pad. The recipes
are labeled by numbers, which serve as address offsets designating
the beginning address of the respective recipe in memory 94. In
this embodiment the key pad 18 and display 19 can be of much
simpler design. For full alphanumeric recipe labels the
microprocessor software includes a software interpreter to decode
the alphanumeric key entries. Although the alphanumeric capability
is more complicated, it has the advantage that descriptive
mnemonics may be used and auxiliary comments and prompts may be
stored and displayed. The provision of an appropriate software
interpreter as well as a software sequencing routine for execution
of the stored programs is well within the routine skill of
microprocessor programmers. At blocks 126a and b the respective
memory address counters are initialized. At this stage in the
manual and program modes, a key command is entered from the key pad
designating the next opcode (block 127). In the auto mode an opcode
is called from memory at the address indicated by the auto memory
address counter KT (block 128).
Whether entered from the keyboard or retrieved from memory, the
opcode is then subjected to interrogation chain 129 to determine
the subroutine to be called. If the END function is indicated, the
system executes the END routine and returns control to the start.
Otherwise, after calling and executing the indicated subroutine the
system checks the heater status. If the heater flat is set,
indicating that the heater is on, the system reads the temperature
indicated by temperature sensor 87 (87') and compares the reading
with a preset temperature level according to the selected recipe.
The temperature is controlled by turning the heating elements on or
off; i.e., if the temperature is greater than desired, the heating
elements are de-energized, and if less, the heating elements are
re-energized. To provide stability to the temperature setting and
prevent the microprocessor from continually hunting for the proper
temperature setting, the microprocessor will change the status of
the heating elements themselves only if the sensed temperature lies
outside a specified range about the preset level. The use of such a
temperature range is common practice with temperature controllers,
and those skilled in the art will readily be able to determine the
magnitude of an appropriate range.
After checking the heater status, the system is ready to receive
the next opcode. At block 131 the mode flat is checked. If the
system is in the manual or program mode, then control is returned
to block 127, and the system waits for the next command to be
entered from the keyboard. If the system is in the auto mode, then
the recipe memory address counter KT is incremented, and control is
returned to block 128, where the next opcode is retrieved from
memory. The next opcode, whether from the keyboard or from memory,
is subjected to interrogation chain 129, and the cycle repeats.
FIG. 8A shows the subroutine for turning on the heater. The HEATER
ON routine requires a two-parameter instruction comprising the HTO
opcode and a numerical value giving a specific temperature setting
or a temperature range such as high, medium or low. Upon entering
the subroutine, the mode flag is checked at block 136. If the
system is in the manual or auto mode, designated by L=0 or 2 in the
flowcharts, a HEATER ON flag is set at block 137. The main program
uses the HEATER ON flag to monitor the temperature and send
appropriate signals to the heater power control. The second
parameter, i.e., the temperature level, is then entered, either
from the keyboard in the manual mode or from the proper address in
the recipe memory in the auto mode, and control is returned to the
heater monitoring chain in FIG. 7.
In the program mode, the HTO opcode along with the heater level
setting are stored in the recipe memory and control is returned to
the main program.
FIG. 8B shows the heater off subroutine called by opcode HTF. As in
the heater on subroutine, the mode of operation is tested at block
139. In the manual and auto modes the heater flag is reset to its
low state indicating the heater is off and a signal is sent to
control unit 96 to deenergize the heating elements. In the program
mode the HTF opcode is merely stored in memory.
FIG. 8C shows the subroutine, designated in DSO, for activating the
dispensing means. In the manual and auto modes a signal is sent to
dispenser motor control unit 98 to energize the dispenser drive
motor 57. If a sensor is used, such as the microswitch 63, to sense
whether the dispenser has rotated to the next dispensing position,
then the subroutine contains a test loop for continually testing
the position sensor until the dispensing position is reached. At
that point a signal is sent to motor control 98 to deenergize the
drive motor. Alternatively, dispensing unit 12 can be provided with
a specified home position and the microprocessor can keep track of
the angle through which dispensing means 12 has rotated as
described above. This can be accomplished, for example, by
employing a stepper motor for drive motor 57 and monitoring the
number of steps the motor undertakes. Those skilled in the art will
appreciate that other forms of dispensing means could be employed,
for example, means defining chambers which can be opened and closed
by solenoid-actuated mechanisms. The writing of DSO subroutines
appropriate for controlling such other mechanisms is well within
the skill of those in the microprocessor programming art, and
therefore such other embodiments of the invention are not
specifically disclosed herein in detail.
FIGS. 8D and E show the subroutines STO and STF for turning on and
off the stirring mechanism. In both of these subroutines, in the
program mode the opcode is merely stored in memory. In the manual
or auto modes an appropriate signal is sent to motor control unit
97 to energize or deenergize the drive motor. These illustrative
subroutines provide for only one motor speed. These routines may
readily be modified to include several motor speeds and to allow
for bidirectional stirring.
Since the chute-closure member 79 is also driven by the same motor
as the stirrer member, the STIRRER OFF subroutine contains
additional program steps to assure that the stirrer member comes to
rest with the chute 78 left open. A separate routine is provided
specifically to close the chute 78. Microprocessor 92 receives a
closure signal from the homing mechanism at 76 in FIG. 2 indicating
when the chute 78 is closed. The home position corresponds to the
closed position of chute-closure member 79. In response to the
closure signal from the homing mechanism, the microprocessor
commands the stirrer drive motor 72, which in this embodiment is
preferably provided by a stepper or AC motor, to undergo a
predetermined number of steps N and then deactivates the motor. The
number N is chosen with the inertial effects of the moving stirring
mechanism taken into account so that the stirring mechanism will
come to rest with the chute-closure member in an open position.
FIG. 8F shows a subroutine for closing the chute 78. Consistent
with the STIRRER OFF subroutine, the chute 78 will always be open
when the CHUTE CLOSURE subroutine is called. In the manual and auto
modes, the routine begins by activating the stirrer motor. When the
home position is sensed, the motor is deactivated. The home
position sensor may be offset in its location if necessary to
account for any significant continued inertial motion of the
chute-closure member before that member comes to rest in its closed
position.
FIG. 8G shows a subroutine, designated in TME, for specifying the
cooking time. This subroutine calls for a two-parameter
instruction. The first is the opcode TME, and the second is the
cooking time. In the manual mode the cooking time, measured in
hours, minutes or seconds, is entered from the keyboard. The
microprocessor initializes a real-time clock and, through a
counting loop in the subroutine, counts down for the designated
time. When the timing loop is completed, control returns to the
main program. The auto mode operates similarly, except that the
appropriate time limit is recalled from the memory location
indicated by the recipe address counter KT. In the program mode the
program address counter CT is incremented, the TME opcode is stored
in memory, the address counter is incremented again, and the time
limit is stored in memory.
FIG. 8H shows an END subroutine, which turns off the heating unit
and stirrer and dispenser motors at the end of the sequence of
recipe instructions.
It will be appreciated that the logic flow charts illustrated in
FIGS. 7 and 8A-G provide only an illustrative control logic scheme
according to the invention. Other logic schemes could be used to
accomplish the same functions. Indeed, other mechanical
arrangements equivalent to the ones illustrated herein may even
require different logic schemes.
By way of illustration, the following "recipe" is provided for coq
au vin according to the present invention. First, a carousel with
its bottom member attached is loaded with the constituent
ingredients as follows. In the first compartment to be dispensed
is: three tablespoons butter; in the next compartment: minced salt
pork, chopped onions, sliced carrot, garlic and shallots in the
proportions indicated above; in the next compartment: boned and
cubed chicken breasts; in the next compartment: the leafy herbs,
namely, the parsley, chervil, and thyme; in the next compartment:
one and one-half cup red wine which has been mixed with two
tablespoons flour and with the salt and pepper. This is most easily
accomplished by vigorously shaking the wine in a closed jar with
the flour, salt and pepper. This compartment will, of course, be
providing by a liquid-dispensing unit 27. In the final compartment
are placed the mushrooms. The carousel is placed on the drive
spline aligned so that the butter will be the first item dispensed.
The further steps are then controlled by the following recipe
program listing, in which cooking times are given in minutes and
seconds (e.g., 01 30 indicates 1 minute 30 seconds) and heating
levels are specified on a scale of 1 to 10, with 10 being the
hottest.
______________________________________ COQ AU VIN Instructions
Comments ______________________________________ HTO 10 Heat up pot
TME 01 00 for 1 minute DSO Dispense butter TME 00 30 Melt butter
DSO Dispense vegetables, pork TME 00 05 STO Stir vegetables TME 00
05 STF TME 00 30 Cook 30 seconds STO Stir vegetables TME 00 05 STF
TME 00 30 Cook 30 seconds END Remove vegetables from pot; Add to
carousel com- partment with leafy herbs. Continue program. HTO 10
Heat pot for 30 seconds TME 00 30 DSO Dispense chicken TME 01 00
Cook 1 minute STO Stir chicken TME 00 05 STF TME 01 00 Cook 1
minute STO TME 00 05 STF TME 01 00 Cook 1 minute HTO 4 Lower heat
TME 00 02 DSO Dispense herbs, vegetables TME 00 02 STO Stir TME 00
05 STF DSO Dispense wine TME 00 02 CHC Close Chute TME 15 00 Cook
15 minutes STO Stir TME 00 10 STF CHC TME 15 00 Cook 15 minutes STO
Stir TME 00 10 STF CHC TME 15 00 Cook 15 minutes STO Stir TME 00 10
STF CHC TME 10 00 Cook 10 minutes STO 00 05 Stir, leave uncovered
STF TME 00 02 DSO Dispense mushrooms TME 00 02 STO Stir TME 00 05
STF CHC Close chute TME 05 00 Cook 5 minutes END
______________________________________
The above program listing is offered as an illustration of the
operation of the present invention and is not offered for its
epicurean results. Indeed, it has not yet been optimized to produce
an acceptable coq au vin, which requires fine adjustments in the
cooking times and heating levels.
While the above provides a full and complete disclosure of the
preferred embodiments of the invention, various modifications and
equivalents will occur to those skilled in the art given the
benefit of this disclosure. It is to be expressly understood that
the invention is not intended to be limited only to the specific
examples and embodiments disclosed herein, but is defined by the
appended claims.
* * * * *